Mini Pumpkin Cheesecakes
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Mini Pumpkin Cheesecakes
Yield: 24 servings
- Crust:
- 1
- 2
- 4
- ¼
- Filling:
- 8
- 1
- ¼
- ¼
- 1
- ¼
- ¼
- ⅛
Preheat an oven to 350 degrees and line a mini muffin tin with paper liners.
For the crust:
Melt the butter in a microwave safe dish.
Add crumbs, sugar, and cinnamon.
Scoop a little more than 1 tablespoon of the mixture
into the bottom of each liner.
Press the mixture down with the back of a spoon.
Set aside.
For the filling:
In a stand mixer or a hand mixer blend all ingredients until smooth.
Fill the cupcake tins with the filling, a little over 2.5 tablespoons in each.
Bake for 19 minutes or until just set.
Take out of oven and let cool in the pan for about 15 minutes.
Remove the cupcakes from the tin and store in the refrigerator.
To serve, remove from paper liners and top with whipped cream.
CalmInTheKitchen
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